Christmas Crepes With Orange Cream and Cranberry Sauce Recipe
Delight in these festive Christmas Crepes featuring a light and tender crepe batter, filled with a zesty orange cream cheese filling and topped with sweet-tart cranberry sauce. Perfect for holiday breakfasts or dessert, these crepes combine creamy, citrusy, and fruity flavors with a touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10-12 crepes
- Category: Breakfast
- Method: Frying
- Cuisine: French
Ingredients
Crepe Batter
- 200 g plain flour (all-purpose flour)
- 2 medium eggs
- 600 ml milk
- Butter, for frying
Orange Cream Filling
- 120 g cream cheese
- 1 tbsp icing sugar (powdered sugar)
- 1 orange (all zest + 1 tbsp juice)
- 200 ml double cream (whipping cream)
Topping
- 12 tbsp cranberry sauce
- Extra orange zest, to garnish
- Icing sugar, to dust
Instructions
- Make the Crepes: Place the flour into a large mixing bowl and make a well in the center. Crack the eggs into the well and whisk using a balloon whisk, slowly incorporating a little flour from the edges as you whisk.
- Add Milk: Gradually pour in the milk while continuously whisking until the batter is smooth and thin. Cover and let it rest at room temperature for 20-30 minutes to relax the gluten.
- Prepare to Cook: After resting, give the batter a good stir. Lightly grease a non-stick frying pan or crepe pan with butter and heat it over medium heat.
- Cook Crepes: Pour a ladleful of batter into the pan and tilt the pan circularly to spread it evenly. Cook the crepe for 60-70 seconds until the edges lift and become slightly crispy.
- Flip and Finish: Flip the crepe gently and cook for another 30-60 seconds on the second side. The first crepe may not be perfect, so use it to adjust your technique.
- Keep Warm: Repeat cooking with the remaining batter, stacking finished crepes in a preheated oven set to the lowest temperature to keep them warm.
- Prepare Filling: In a bowl, beat the cream cheese and icing sugar together until smooth. Add the orange juice and zest and beat again to combine fully.
- Add Cream: Pour in the double cream and beat until soft peaks form, creating a light and fluffy orange cream filling.
- Assemble Crepes: Spread cranberry sauce on one quarter of each crepe and the orange cream filling on another quarter. Fold the crepe into a rectangle or roll it into tubes as preferred.
- Garnish and Serve: Dust the crepes with extra icing sugar and orange zest for a festive finish. Serve immediately and enjoy!
Notes
- Resting the batter is essential for tender crepes as it allows the flour to absorb the liquid and gluten to relax.
- The first crepe is often a test to gauge the heat and batter consistency; don’t worry if it’s not perfect.
- Double cream can be substituted with whipping cream if desired, but double cream provides richer texture.
- Keep crepes warm in the oven to ensure they stay soft and pliable until serving.
- The recipe serves nicely as a festive breakfast or holiday dessert.
